Chilled Creamy Mozzarella Soup
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 24 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 cups milk
- 1 cup vegetable stock
- 4 balls Buffalo mozzarella (drained and chopped into bite-size pieces)
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup cream
- 1 Tbsp prepared Basil pesto
- 3 Tbsps good-quality olive oil
- 8 cherry Tomatoes (rinsed)
- crusty Bread to serve (optional)
Preparation
Kitchen utensils
1 Kitchen shears, 1 Pot, 1 Tablespoon, 1 Non-stick pan, 1 Wooden spoon, 1 Small knife, 1 Cutting board, 1 Large knife, 1 Sieve, 1 Kitchen towel, 1 große Bowl, 1 mittelgroße Bowl, 1 Salad spinner, 1 Peeler, 1 Paper towel
Preparation steps
1.
In a saucepan set over medium heat, combine the milk and vegetable stock. Add the cheese into the warm mixture and heat for 3 to 4 minutes, but do not boil.
2.
Remove saucepan from the heat source, using an immersion blender puree the soup until smooth. Season to taste with salt and pepper. Chill in the refrigerator for at least 3 hours.
3.
Just prior to serving fold the cream into the soup.
4.
In a small bowl, combine the pesto and olive oil, mixing well to incorporate.
5.
Ladle the soup into serving bowls; garnish cherry tomatoes and drizzle with pesto olive oil. Serve with crusty bread.
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